-
1
Preheat oven to 475u00b0.
-
2
Combine the first 7 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475u00b0 for 20 minutes, turning after 10 minutes.
-
3
Reduce oven temperature to 300u00b0 (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120u00b0. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes.
-
4
Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for sandwiches.
-
5
Mustard-Tarragon Beef Tenderloin: Replace the coffee with 2 -tablespoons dry mustard, and the chili powder with 1 1/2 tablespoons brown sugar. Omit orange juice; decrease salt to 1 teaspoon. Replace eye-of-round roast with a 2-pound beef tenderloin roast, trimmed. After beef cooks and rests for 30 minutes, roll it in 1/4 cup chopped fresh tarragon. After refrigerating, cut into very thin slices for hors d'oeuvres. Serves 12 (serving size: about 2 ounces) CALORIES 111; FAT 3g (sat 6g); SODIUM 190mg
-
6
MyRecipes is working with
-
7
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
-
8
.
